This post may contain affiliate links, view our disclosure policy.
Corn and Potato Chowder is creamy, hearty, and loaded with flavor. Tender potatoes and sweet corn come together in a rich, comforting broth thats perfect for a cozy night in. Serve it with crusty bread for a simple and satisfying meal.
For more potato soup recipes be sure and try this super popular and loved Hash Brown Potato Soup and Easy Slow Cooker Potato Soup.
Corn and Potato Chowder Recipe
This creamy corn and potato chowder is the perfect cozy meal for a cold day. It’s a chunky soup, with a creamy soup base, made with creamy potatoes, loaded with sweet corn flavor from two types of corn, vegetables, and smoky bacon. It’s always my go-to recipe for a cold snowy day.
Whether you’re looking for an easy weeknight dinner, a hearty soup for fall, or a delicious way to use fresh summer corn, this corn and potato chowder recipe is simple, satisfying, and packed with flavor. The best part – is that everything cooks in one pot on the stove top!
Why You’ll Love This Creamy Chowder Recipe
- 🌽 Easy To Make : Everything cooks in one pot for simple preparation and easy cleanup.
- 🥔 Creamy and Comforting : Potatoes and cream create a rich, satisfying texture.
- 🌽 Budget-Friendly : This recipe uses simple ingredients you may already have in your kitchen.
- 🥔 Family-Friendly : The mild flavors make it a great choice for the whole family.
- 🌽 Perfect For Leftovers : The chowder reheats beautifully for an easy lunch the next day.
Ingredients Needed
- Strips of Bacon : You will need 6 strips of bacon, cooked until crispy.
- Onion : Use a sweet onion, yellow onion, or white onion. I prefer using a sweet or yellow onion for this recipe.
- Celery : 4 celery stalks
- Carrots : 3 carrots
- Garlic Cloves : Use fresh garlic cloves for the best flavor, or garlic paste, or chopped garlic from a jar.
- All-Purpose Flour
- Chicken Broth : I use chicken bone broth (Kettle & Fire brand), chicken stock can also be used, or lower-sodium version if wanted. I prefer the full salt versions for the best flavor in the chowder recipe.
- Yellow Potatoes : Gold Yukon potatoes
- Frozen Sweet Corn : I like using a frozen mix of white corn & yellow corn, they sell a bag of frozen gold n’ white corn.
- Creamed Corn : One 15 ounce can
- Kosher Salt & Black Pepper
- Bay Leaf
- Heavy Whipping Cream : Or heavy cream
How To Make Corn and Potato Chowder On The Stove Top (Printable Recipe Card)
In a dutch oven or large pot, over medium heat, cook the bacon until crispy, and then transfer it to a paper towel-lined plate.
In the same pot, add the onion, celery, and carrots. Cook until the onions have softened; about 5 to 6 minutes.
Stir in the garlic and cook for an additional 30 seconds.
Using a whisk, stir in the flour and cook for 2 minutes while stirring constantly, until the roux becomes light golden brown.
Gradually whisk in the chicken broth.
Stir in the potatoes, frozen corn, salt, pepper, and bay leaf. Let the soup simmer, over medium heat, until the potatoes are fork tender; about 15 minutes.
Stir in the cooked crispy bacon, creamed corn, and heavy whipping cream. Cook for an additional 5 to 10 minutes until heated through.
Storage Instructions For Potato Corn Chowder
Leftovers of this corn chowder recipe should be stored in an airtight container, in the refrigerator, for up to 3 to 4 days.
Reheat in a saucepan, over medium-low heat, on the stove top until heated through. You can also reheat in the microwave, in 45-60 second intervals stirring between each, until heated through.
To freeze, ensure the chowder has completely cooled, then place it in a freezer-safe airtight container. Leave room for expansion. Defrost in the fridge overnight before reheating. Please note, that the texture of the chowder will change after being frozen, with the potatoes becoming softer and the cream separating slightly. I don’t personally recommend freezing chowder, but it can be frozen if wanted.
Pro Tips From The Test Kitchen
- The buttery flavor of the Yukon gold potatoes work best in this chowder – however, if wanted, you could substitute with red potatoes. I don’t recommend using russet potatoes as they will soften too much and take on more of a potato soup texture. We want hearty bits of soft potatoes that keep their shape, which is why Yukon golds are best, but red potatoes would also work.
- To make this chowder vegetarian, omit the bacon, and instead cook the vegetables in olive oil. Make sure to use a vegetable stock or vegetable broth as well.
- For a gluten-free option, you can use a 1 to 1 gluten-free flour instead of all-purpose flour.
- I prefer using chicken bone broth (the Kettle Fire brand). Other options include chicken broth, chicken stock, chicken bouillon + water, reduced-sodium versions, or vegetable stock or vegetable broth can also be used.
- I love using a bag of frozen gold n’ white corn which is a mix of sweet yellow corn + sweet white corn.
- Use a sweet onion, white onion, or yellow onion. A white onion has more of a stronger onion flavor, while yellow onion and sweet onion are more mild in flavor.
- To keep the heavy cream form curdling when adding the cold cream into the hot soup, you will need to temper it. This is an optional step, I find that if I slowly add the cream then it blends just fine into the hot soup. To temper cream, take a ladle of soup and slowly add it into the cold cream (in a separate bowl) while whisking constantly. Add 2 or 3 more ladles of soup until the cream has warmed up. Then stir the tempered cream into the soup.
- Serve the chowder with crusty bread for soaking up that creamy broth, and garnish with sliced green onions. This is how my family likes to eat this chowder.
More Must Try Cozy Soups
- Vegetable Chowder
- Kielbasa Corn Chowder
- Creamy Chicken Corn Chowder
- Instant Pot Potato Corn Chowder
- Creamy Broccoli Wild Rice Soup
- Creamy Chicken Noodle Soup
- Cheesy Taco Soup
- Pasta Fagioli Soup
Corn and Potato Chowder
Equipment
Ingredients
- 6 strips bacon (uncooked and diced)
- 1 sweet or yellow onion finely diced
- 4 celery stalks finely diced
- 3 carrots peeled and diced small
- 6 cloves garlic minced or pressed
- ¼ cup all-purpose flour
- 6 cups chicken broth
- 1½ pounds yellow gold potatoes (peeled and diced small)
- 1 bag (16 oz) frozen corn
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 bay leaf
- 1 can (14.75 oz) creamed corn
- 1½ cups heavy cream
Instructions
- In a dutch oven or large pot, over medium heat, cook the bacon until crispy, and then transfer it to a paper towel-lined plate.6 strips bacon
- In the same pot, add the onion, celery, and carrots. Cook until the onions have softened; about 5 to 6 minutes.1 sweet or yellow onion, 4 celery stalks, 3 carrots
- Stir in the garlic and cook for an additional 30 seconds.6 cloves garlic
- Using a whisk, stir in the flour and cook for 2 minutes while stirring constantly, until the roux becomes light golden brown.¼ cup all-purpose flour
- Gradually whisk in the chicken broth.6 cups chicken broth
- Stir in the potatoes, frozen corn, salt, pepper, and bay leaf. Let the soup simmer, over medium heat, until the potatoes are fork tender; about 15 minutes.1½ pounds yellow gold potatoes, 1 bag (16 oz) frozen corn, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 1 bay leaf
- Stir in the cooked crispy bacon, creamed corn, and heavy whipping cream. Cook for an additional 5 to 10 minutes until heated through.1 can (14.75 oz) creamed corn, 1½ cups heavy cream
- Remove the bay leaf from the chowder and serve warm! Enjoy.
Notes
- The buttery flavor of the Yukon gold potatoes work best in this chowder – however, if wanted, you could substitute with red potatoes. I don’t recommend using russet potatoes as they will soften too much and take on more of a potato soup texture. We want hearty bits of soft potatoes that keep their shape, which is why Yukon golds are best, but red potatoes would also work.
- To make this chowder vegetarian, omit the bacon, and instead cook the vegetables in olive oil. Make sure to use a vegetable stock or vegetable broth as well.
- For a gluten-free option, you can use a 1 to 1 gluten-free flour instead of all-purpose flour.
- I prefer using chicken bone broth (the Kettle Fire brand). Other options include chicken broth, chicken stock, chicken bouillon + water, reduced-sodium versions, or vegetable stock or vegetable broth can also be used.
- I love using a bag of frozen gold n’ white corn which is a mix of sweet yellow corn + sweet white corn.
- Use a sweet onion, white onion, or yellow onion. A white onion has more of a stronger onion flavor, while yellow onion and sweet onion are more mild in flavor.
- Serve the chowder with crusty bread for soaking up that creamy broth, and garnish with sliced green onions. This is how my family likes to eat this chowder.
- If the pot has lots of grease from the bacon you may want to soak some of it up with a paper towel so the chowder does not turn out too greasy. This is all just personal preference because some may want all the bacon grease. You need about 1-2 tablespoons of grease for the veggies.
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
Did you love this recipe?
Make sure to comment below so we can chat about it! Or follow on your favorite social network for even more family recipes.